Golden Yuca-and-Coconut Cake

Known as enyucado in Colombia, this cake is traditionally cooked in a skillet and browned on both sides like a Spanish tortilla; some Colombian cooks like to bake it in the oven. The result is a dense, chewy cake that is cut into wedges and served as a side dish with savory foods or as a dessert.
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How to Make It

Step 1

Preheat the oven to 350°. In a large bowl, mix the yuca with the grated coconut, queso blanco, coconut milk, sugar, anise seeds, salt and melted butter. Let stand for 15 minutes.

Step 2

Butter the bottom of a 10-by-2-inch nonstick round cake pan and line it with parchment paper; butter the paper. Pour the yuca mixture into the prepared pan. Bake the cake for 2 hours, or until it is deeply browned and pulls away from the side of the pan. Transfer to a wire rack and let cool for 10 minutes. Run a knife around the edge of the cake and invert it onto the rack. Peel off the parchment; invert the cake onto a platter. Cut into wedges and serve warm.

Make Ahead

The cake can be stored at room temperature or refrigerated for up to 3 days. Reheat in a 325° oven.

Notes

Yuca, also known as cassava and manioc, is a starchy root vegetable available at many supermarkets. The skin is usually waxed to prevent moisture loss. If you get an older yuca root, you'll have to grate around the tough core.

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